Sourdough bread sauce

Try a sourdough twist on classic bread sauce. Serve with your Sunday roast or to impress friends and family at Christmas. Can be made up to two days ahead

  • Prep:5 mins
    Cook:25 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 134
  • fat 9g
  • saturates 5g
  • carbs 10g
  • sugars 4g
  • fibre 1g
  • protein 4g
  • salt 0.3g


  • 80g sourdough bread (around 2 slices)
  • 2 large shallots, peeled and root cut off
  • 12 cloves
  • 2 fresh bay leaves
  • 3 black peppercorns
  • 500ml whole milk
  • 1 tsp dark rye flour or wholemeal flour
  • 25g butter
  • ½ tsp freshly grated nutmeg
  • 50ml double cream
  • 50ml buttermilk
  • thyme leaves (optional)


  1. Blitz the bread to crumbs in a food processor and stud the shallots with the cloves. Put the shallots in a saucepan with the bay leaves, peppercorns and milk. Heat gently for 20 mins, then pour the mixture through a sieve into a clean pan and discard the aromatics.

  2. Heat the infused milk until simmering, then add the flour, breadcrumbs, butter and nutmeg. Add the cream and buttermilk, and season well. Cook for 6-8 mins more or until the sauce has thickened. Can be made up to two days ahead or frozen for two months. Reheat gently on the hob before serving, and sprinkle over the thyme leaves, if using.

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